Method:
Pour oil in a Pressure cooker, fry the pieces on high, till nice n brown and the
juices sealed
(in two batches is preferred )
Remove and keep aside. Keep the oil in the cooker itself.
Now fry 2 onions (thinly sliced) in the same oil. fry on
slow, till they turn translucent n limp.

Add the ground paste to the fried onions, Mix and Fry till a little bit of oil comes up.
Then add the fried meat. Mix.
Depending on the quality of the meat, pressure cook for 1/2 hour or 3 whistles.
When its done, last bit, add 1 cubed potato, give it another
whistle.

Method
Marinate the meat with a paste made out of the ingredients listed above, and keep aside for 15-20 minutes.
Heat oil in a pressure cooker (or a deep pan), and add the fenugreek seeds , onions, green chilies and curry leaves.
Cook till the onions starts to brown.
Add the marinated meat pieces to the cooker (pan) and stir well.
Add half a cup of hot water (2 cups if not using a pressure cooker) and mix well.
Cover the cooker, and pressure cook for about 6 minutes after the first whistle. (or for about 20 minutes if using a regular pan, make sure it is closed with a tight lid).
Open the cooker(or the pan), and add the coconut milk. Mix well, and keep cooking till the meat is really tender, for about 10 more minutes.
Add the garam masala, and the lime juice and mix well, just before removing from the heat.

Cut and boil all the vegetables separately. Boil the macroni separately and set aside.
Then chop fine 1/2 kg onions and fry them till golden brown, add 4 cut tomatoes to the golden brown onions. Grind a paste of ginger, garlic cloves and cinnamon together and add it to the fried onions.
Add the beef and and Goan Sausage cook it for 20 mins. (Depending on the quality of the beef)
Once the beef is cooked add all the boiled vegetable and cook for 5 mins.
In the end once you see all is cooked well add the macroni, mix well and just cook it for 5 mins and the stew is ready...

In a bowl, combine all the food ingredients and mix until well blended
(except for the boiled eggs & hotdog/sausages).
Divide the mixture into portions, depending on how many you want to make.
Spread and flatten the mixture onto the center of each aluminum foil.
Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 rolls).
Heat oven in 180 C. Arrange the rolled meat loaf in a baking pan and place in the center of the oven for 60 minutes.
You can check if the Chicken Meat Loaf is fully cooked by poking a toothpick in the center of the roll.
If the toothpick comes out clean and dry then its ready.
Let cool and slice it into rings and serve.
You can also slightly pan fry before serving if desired like I have done.

Method:
Make vertical slits on the pork[Dont cut right through], Sprinkle salt in slits & all over the pork,so it is well salted. Place meat in a wicker basket & weigh it down.keep for 24 hours,discarding water that drains out from the meat..

Next day sprinkle turmeric mixed with
1/2 bottle weak coconut vinegar
over pork & set it to dry in the sun for 4-5 days.It should dry well by then.

Now cut the slits through to make slabs of meat.Cut the slabs in half again,or to the size you want.

Mix with Parra Masala (Please note, the masala has to be ground ONLY in Vinegar!)
Take a wide mouthed Glass jar,place pork slices in it,arrange the crushed garlic over it.,then the ground spices.

Wash the Mixer /grinding stone with vinegar & pour it in the jar,then the Feni over it.
Pork should be completely submerged in spices n vinegar,cover n let marinade/pickle for 4/6 weeks.
To serve remove from jar,cut to desired size n fry in oil until tender..[Add water if necessary]

Friday, 7 December 2012

Method:
Clean the beef and dry it with paper towels.
Combine the crushed garlic and vinegar. Set aside.
Rub salt and ground black pepper on each side of the meat.
Pour the vinegar and garlic mixture in a container.
Put the meat together with the vinegar and garlic.
Cure for 2 days inside the refrigerator.
Then fry with sesame oil and serve with fried rice and fried eggs.

Note: Can also be served with tomato & cucumber with soy sauce & lemon as dipping sauce.

Heat pan and pour-in 2 tablespoons of cooking oil.
Sauté onion and tomatoes.
Add potato and carrot. Cook for 3 to 5 minutes
Put-in the long green chili and crab meat (you may include the juice of the crab for additional flavor).
Cook for 2 minutes.
Add parsley, garlic powder, salt, and ground black pepper. Stir.
Turn off the heat and place in a large bowl.
Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
Stuff each crab shell with the mixture.
Heat a pan and pour-in 1 to 2 cups of oil.
When the oil becomes hot, deep fry the stuffed crab shells. The part with the stuffing should be facing up.
Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
Turn off the heat and transfer to a serving plate.
Serve with tomato ketchup as dipping sauce. Share and enjoy!

Method:
Chop the onion and tomatoes finely. Remove the skin from the potatoes and cube them. Heat water and cook the potatoes with turmeric powder and salt till they become soft. You can also pressure cook them but they tend to become mushy. Drain the water and spread the cubes over a plate.

Heat 2 tsp oil in a pan and add mustard seeds, when they pop add the urad dal and roast it. Now add the onions and cook till they become brown. Add the tomatoes at this stage and cook till it become mushy and gravy forms. Now add the red chilli powder, garam masala powder, garlic paste and mix well.

Meanwhile heat oil in kadai and deep fry the cooked potato cubes to a golden brown color and add them to the masala gravy and mix well. Garnish with coriander leaves.

About Me

NO, I am no Chef, and NO, I don't have a restaurant, what I have is a passion for cooking... Here I bring to you some of my own creations, and some that I have been inspired by.. Anula and I are constantly on the look to try something new and tweak it and then if we find it worthy, it finds itself on this blog!